Single-Day Classes

The Cuisine of Paris and the Central Region (10am to 2pm)

While living in Paris, I worked at a restaurant called “Le Jardin Notre Dame,” where once a week,  I would filet a sole, table-side for the minister on Notre Dame.  What made this restaurant unique were the seven Algerian brothers who owned it and their commitment to traditional Parian Bistro cuisine.  On the menu were classics, like boeuf bourguignon, sole meuniere, steak frites and foie gras.  There is no better way to learn a language than as a server in another country, with seven brothers watching your every move!  In this class, we will celebrate the food of Paris and its… Read more

This class is taught by one of our resident chefs, Alyson Flemming. Alyson visited Lisbon and some of the surrounding towns as well as Sao Miguel in the Azores for the first time this fall. The fresh fish, local farms, beautiful scenery and the wonderful hospitality of the people made her hesitant to ever leave. Portuguese cuisine is focused on simple, extremely fresh ingredients and is all about technique. The land of Port, olive oil, and salt cod has so much to offer. In the class we will dive into these precise cooking techniques that highlight the most important thing of all, great ingredients.

Dishes may include:

Salt cod fritters

Grilled… Read more

In recent years, I have familiarized the Salt Water Farm kitchen with the rich smells and vibrant colors of Moroccan Cuisine. While this is a country I have yet to visit, I have thoroughly enjoyed learning to use the traditional tagine to steam meats and vegetables, exploring the range of spices included in ras-el-hanout, fluffing the couscous not one, or two, but three times before presenting it and making quick pickles from root vegetables. Cooking Moroccan food ignites the senses and we are thrilled to fold it into our Salt Water Farm repetoire. In this class, we will make a Moroccan Salad of Arugula, Blood Oranges, Roasted Carrots Cumin… Read more

Hors d’ oeuvres are the first taste people get when arriving for a party. They are a wonderful way to showcase what’s fresh from the garden or looking good in the cheese or meat case. It’s fun to be able to explore different cuisines and flavors in small bites. In this class we will increase your repertoire of finger foods that can be easily passed or stationed on a table for party time. You’ll learn a variety of vehicles for ingredients you’d like to utilize based on the season. You will also learn how some key baking skills can help elevate your hors d’ oeuvres menu. We will discuss the different components that make a great bite and how… Read more

I’ll never forget the day I moved to Brooklyn, New York. After unloading my belongings into a quintessential brownstone apartment in Cobble Hill, I walked along Smith Street to find a huge Bastille Day celebration. The streets were filled with people playing bocce ball and drinking Kir Royals (champagne and currant liqueur). Grills lined the sidewalk, stacked with skewered meats and vegetables. Vats of ailoi were prepared to accompany all of the items hot off the grill. Baskets of pastries, both savory and sweet, were on tabletops for the taking and because it was 2003, everyone was smoking. At 22 years of age, this Bastille Day festival… Read more

Join us for a special Iranian Summer Feast with guest chef Louisa Shafia, author of The New Persian Kitchen cookbook. We are delighted to host Louisa in the Salt Water Farm kitchen for this special cooking class. Her recipes have been featured everywhere from Food & Wine to the NYT and she sells Persian culinary goods at feastbylouisa.com(opens in a new tab). This will be a meal to remember. Dishes will likely include Yogurt with Beets, Ghormeh sabzi stew with dried lime powder, Fresh Herb Platter sabzi khordan, Eggplant Dip with Kashk kashki bademjan, Saffron Rice Tahdig and Saffron and Rose Ice Cream.

Join us for a special Iranian Summer Feast with guest chef Louisa Shafia, author of The New Persian Kitchen cookbook. We are delighted to host Louisa in the Salt Water Farm kitchen for this special event. Her recipes have been featured everywhere from Food & Wine to the NYT and she sells Persian culinary goods at feastbylouisa.com(opens in a new tab). This will be a meal to remember. Seats are limited for this event, so don’t wait to book your seat. (Photo Credit – Eating Well Magazine)

My first adventure abroad as a culinary student was to a little town called Aix-en-Provence, where I was completely overwhelmed by the abundance of the open-air markets, fragrant with olives, lavender and cheeses from the region.  Stands were flush with piles of vegetables from the neighboring hills, game birds hung decorated with all their plume and baskets of nuts, spices, pastries and breads that were neatly laid out for town.  On occasion, we would travel to the coast to enjoy bowls of saffron scented fish stew and walk along the fishing docks.  To embrace the culinary traditions of the South, we will enjoy dishes such as tomato toasts… Read more

The Cuisine of the South (Abruzzo, Campania and Calabria) 

Many regions cover central and Southern Italy and the culinary landscape is vast.  From Venice to Rome and down to Naples, food is at the center of Italian culture and the tradition of the trattoria, where an afternoon lunch can last well into the early evening hours, is still strong.  In this class, we will create dishes from across central and southern Italy, such as fried quash blossoms, summer mushroom arancini, grilled radicchio with lemon hazelnut dressing, grilled eggplant with mint, ragu alla Napoletana and homemade tiramisu.

Modern Country Cooking: It wasn’t until I moved to Maine that I began to truly understand what it means to be a country cook. First, it means growing some, (not necessarily all), of your own food; establishing a deeper connection with the earth and sea that provide us with nutrients. Much of this depends on the seasons and the food that is available. In Maine, much is preserved in the summer and fall to get through the barren months of winter. Second, it means revisiting the basics of food production: making bread, butter, yogurt, stocks, pickles, preserves, pies; cleaning and storing vegetables and herbs from the garden; cleaning mushrooms,… Read more

Who doesn’t love ice cream? Eating ice cream always makes me feel like a kid. It feels like a special treat. It’s even better if you’ve made it yourself and chosen your favorite flavors and additions. In this class we will discuss the history of ice cream, the science of ratios for proper consistency, ice cream machines and many flavors that can be made. We will do different methods and discuss what works best for different ingredients. You will each go home with a base to spin in your own machine, as well as taste all of the recipes we’ve created in class. This class is taught by our resident chef, Alyson Flemming.

In this class we will explore the techniques, flavor-building strategies, and artistic plating methods to elevate your plant based cooking. Designed to explore the more refined side of cooking vegan, we will be crafting refined, restaurant quality vegan dishes that balance textures and flavors with seasonal, locally sourced ingredients. We will transform vegetables into elegant dishes that showcase the beauty and versatility of vegan cuisine. This class is taught by our resident chef, Alyson Flemming.

Celebrate the art of cooking over an open fire using the freshest seasonal local ingredients from the Midcoast! In this hands-on experience, you’ll learn the core techniques of fire cooking while enjoying the vibrant flavors of the season. Max will guide you through selecting ingredients from local farmers, preparing them with care, and mastering the skills to create delicious dishes. Whether you’re a novice or a seasoned cook, you’ll leave with new recipes, techniques, and a deeper appreciation for the connection between fire and food. Embrace the warmth of the fire and the joy of cooking in this unique culinary experience. This class is… Read more

Framed Paper Squash Blossoms:
A Botanical Craft & Culinary Experience

Join us at Salt Water Farm for a hands-on workshop celebrating the beauty of summer gardens through the art of paper botanicals. Taught by Anneli Skaar, a local artist who has been teaching the creation of  intricate paper botanicals for years, this session guides you through crafting delicate paper squash blossoms from fine Italian crepe paper. Anneli will share her techniques for shaping petals, forming realistic textures, wiring floral structures, and adding natural-looking depth. You’ll also explore watercolor detailing, learning shading and highlighting methods that… Read more

The intense smells and flavors of India make it one of my favorite cuisines to cook at home. It’s also very versatile and easy to make the menu adaptable for friends and family that are vegetarian, vegan, gluten or dairy free without sacrificing flavor. In this class we will focus on food you can find throughout all of India and discuss the differences between Northern and Southern cuisines based on nearby influences. We will learn about the base spices and ingredients that are used in perfect balance to make the dishes of India so delicious. We’ll also make the breads and sauces that are my favorite part of the meal and go so well with… Read more

Whether you are at home in your pajamas with your family or having a gathering to mark a significant moment in someone’s life, brunch is a meal that always feels a bit celebratory.     There are such great options for savory and sweet dishes as well as fun ways to utilize local fruits and vegetables. In this class we will go over egg cookery, from scratch baked goods, proper protein selection and elevated presentation. We’ll discuss helpful equipment to make things easier as well as extra things you can do to make hosting your next brunch truly special. This class is taught by our resident chef, Alyson Flemming.

Hors d’ oeuvres are the first taste people get when arriving for a party. They are a wonderful way to showcase what’s fresh from the garden or looking good in the cheese or meat case. It’s fun to be able to explore different cuisines and flavors in small bites. In this class we will increase your repertoire of finger foods that can be easily passed or stationed on a table for party time. You’ll learn a variety of vehicles for ingredients you’d like to utilize based on the season. You will also learn how some key baking skills can help elevate your hors d’ oeuvres menu. We will discuss the different components that make a great bite and how… Read more

Tacos, salsas, and aguas frescas! In this class, you’ll learn the techniques and skills to host your own backyard taquiza. From selecting and sourcing the perfect cuts of meat, learning to make your own chorizo, and knowing how to prepare flavorful salsas and complementary side dishes, we’ll celebrate the simplicity of the taco! We’ll also discuss what equipment you’ll need and helpful tips and tricks that’ll make your next backyard gathering exceptionally festive! This class is taught by one of our resident chefs: Max Vivado.

Menu may include:

Meats:
Chorizo • Costilla • Lengua • Carne Asada

Salsas:
Salsa Verde • Salsa Roja • Salsa de Piña… Read more

When people ask what my favorite food is, the answer is always the same: soup. A soup is nothing short of medicine on a cold day. It warms us from head to toe, shutting out the cold. A rich broth made from a good stock is the most important ingredient of any soup. In this class, we will learn how to make homemade stock, develop a deep flavor in the base of any soup, season correctly and garnish beautifully. We will also make three soups that will have you cooking all winter long. Recipes may include pureed buttercup squash soup with fried sage and sautéed mushrooms, a chicken guisado with lime and capers and a smoked and fresh haddock… Read more

Braising is a tried and true method of developing flavor over time. The smell of browning the meat, introducing the vegetables and then filling the pot with hot stock and letting it simmer for hours is an indication in the Salt Water Farm kitchen that winter is soon upon us. In this class we will cook three different kinds of meat on the bone, demonstrating that the bone gives the meat tenderness and flavor. Dishes include coq au vin, a traditional Cassoulet with duck, sausages and white beans and a mouthwatering osso bucco on a bed of soft polenta. We will also make a bitter green and citrus salad and a chocolate almond brandy cake for… Read more

Historically, savory pies were a method of preserving foods for long journeys across land or sea. The English are famous for their meat pies and America has its own tradition in chicken pot pie. In this class we will explore how to make a savory crust, how to lay it across the pie and finish it, how to develop flavor in the pie’s contents and how to present a savory pie at either a dinner party or at home on a cold night. Dishes include Classic Chicken Pot Pie, Smoked Haddock Pie with Dill Biscuit Topping and Foraged Mushroom, Greens and Gruyere Tart. We will also make a delicious autumn salad with roast squash, apples from the orchard and… Read more

Celebrate the art of cooking over an open fire using the freshest seasonal local ingredients from the Midcoast! In this hands-on experience, you’ll learn the core techniques of fire cooking while enjoying the vibrant flavors of the season. Max will guide you through selecting ingredients from local farmers, preparing them with care, and mastering the skills to create delicious dishes. Whether you’re a novice or a seasoned cook, you’ll leave with new recipes, techniques, and a deeper appreciation for the connection between fire and food. Embrace the warmth of the fire and the joy of cooking in this unique culinary experience. This class is… Read more